As I sat down to write today’s Farm Fresh blog post—I wasn’t feeling wildly enthusiastic about the content I had planned. So, like all writers do when seeking some fresh inspo, I started reading.

I clicked through my emails and read the latest eNewsletter from local chef (and dear friend) Jackie Blevins of Perfectly Seasoned. Her Valentine’s Day Dinner menu features the choice of two different beef entrees that promise to fill her guests with love. That made me think about Heidi Dunkelberg’s latest venture, Grebleknud Meat Company. Heidi is undeniably one of Haywood’s most notable entrepreneurs and we’re incredibly excited to see how she grows her butcher shop.

Then there it was, “Why do we crave comfort food in the winter?” from our friends at Shady Brook Farm in Canton. This was the content that got me excited! Adam writes beautifully about childhood memories working alongside his Papaw on the farm while interweaving the science behind what we eat and why.

Without further ado, this week’s post lands squarly on the comfort of cooking inspired by one of my favorite chefs, a farmer/chef/brewmaster/entrepreneur turned butcher, and a local farmer whose connection to family endears our team to his work ethic, innovation and perseverence.

I have chosen a recipe that takes me back to the comfort food of my own childhood. My mother made a spectacular pot roast that she turned into a flavorful “Pot Roast Po’ Boy” sammy that hit the spot after school. Use our Pub Style Pot Roast recipe as a starting point to make your own generational memories.

Always local, always buy Haywood for the best flavors!

Tina Masciarelli, MLA
Buy Haywood Project Coordinator

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PUB-STYLE POT ROAST

Recipe courtesy of Tina Masciarelli, Buy Haywood Project Coordinator

INGREDIENTS

4lbs local chuck roast, cut into 1 + 1/2 inch cubes
3 stalks celery, diced
4 carrots, chopped
4 sprigs fresh thyme + rosemary, finely chopped
2 medium onions, roughly chopped
4 cloves garlic, crushed
3 Tablespoons tomato paste
1 +1/2 cups of your favorite craft Porter or Stout – locally produced
Low sodium chicken or beef stock, at least 4 cups
Salt + pepper
Flour, as needed
Extra Virgin Olive Oil (EVOO)

STEPS OF PREPARATION

Preheat oven to 350 degrees

Dredge roast cubes in flour seasoned with salt + pepper. Add to Dutch oven with hot EVOO and brown on all sides. Remove and set aside.

Add carrots, celery, onions and stir to loosen brown bits. Add salt & pepper. Cook on medium to medium-high heat for 5 minutes. Add tomato paste, herbs and garlic. Cook for 3 more minutes, stirring frequently so garlic doesn’t burn.

Add 1/2 cup of your favorite porter or stout beer and stir to incorporate.

Return beef (and any liquid that has collected on the plate) to the pot. Add chicken or beef stock until meat & vegetables are covered. Salt & pepper again until well seasoned. Bring to a simmer and cover.

Place in preheated oven. Cook for 1 1/2 to 2 1/2 hours until done. Meat should be tender enough to be able to cut with the side of a spoon. Taste for salt & pepper, season if desired. Skim fat using a paper towel.

Serve over mashed potatoes, toast or polenta. Garnish with fresh chopped parsley.

Photo: Markus Spiske

CSAs, an old concept with modern appeal

Since the first Community Supported Agriculture (CSA) program was established in western Massachusetts in the 1980’s, the concept of buying food directly from local farms has taken off. But the model itself is decades old. While the exact origins of CSAs are widely disputed in the media, the first CSA farms in the U.S. report being influenced by the biodynamic agricultural movement in post WWII Europe.

Fast forward to 2023—

As the desire to leave a smaller footprint and eat healthier foods rises whilst finding our way back to community connectivity in a post-pandemic era, CSA programs continue to gain popularity and availability.

What’s in a share?

A CSA membership is a way for consumers to buy local, seasonal product directly from a farmer (or group of farmers) in their community. It is basically a farm “share” of the season’s bounty, traditionally purchased in advance. The arrangement allows farmers to buy seeds, transplants and other inputs needed for the growing season without waiting until harvest to generate revenue. In essence, CSA shares guarentees that a portion of farm products are already sold.

In exchange, during a set number of weeks during the growing season, members receive a box of local, fresh, seasonal product directly from the farm (or collective of farms).

Many CSAs feature add-on options such as eggs, fresh-cut flowers, meats, honey and other value-added items. Today, there are are a growing number of CSAs that are moving beyond the traditional model with varied subscription sizes and flexible sign up options. One such example includes giving subscribers the option of a pre-packed box or a “market basket” option where subscribers choose what they want included in their share.

What to do with all that local goodness

A growing number of farms include recipes and suggestions on how best to prepare the unique variety of fruits and vegetables provided each week. Recipes reinvigorate experienced cooks—and take the pressure off less experienced cooks.

Why CSAs?

Cutting out the middle man and buying directly from the farm fosters a shift in perspective. Consumers often develop a special kinship to the hardworking folks who fill their pantry each week. Being a CSA stakeholder means turning the faceless transactions of traditional shopping into interdependent relationships.

CSA programs go beyond the “know your farmer” ethos of the local food movement. By becoming a stakeholder in a particular farm’s future, consumers can choose to support farms that operate with a particular philosophy that aligns with their own.

In Haywood, you’ll find CSA memberships available from century farms growing produce in fertile river valleys where their kin have farmed for a hundred years or more. CSA memberships are available from farms who utilize non-traditional growing methods often referred to as “eco-biotic.” CSA memberships are available from farms with growing families, raising the next generation right alongside the carrots and raspberries.

Additionally, local farmers are small business owners. Investing in farms through CSA memberships and on-farm markets keeps more dollars in your own community while supporting a stronger, more resilient food system.

Ready to sign up

Now is the perfect time. Many local farms are accepting new members for the 2023 growing season.

Visit the CSA page in our online directory. Each farm offering CSAs has their own model and business practices. Contact them directly to inquire!